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Method for preparing of bread for cutting process during production of hardtack

Method for preparing of bread for cutting process during production of hardtack
IPC classes for russian patent Method for preparing of bread for cutting process during production of hardtack (RU 2251852):
A21D13/08 - Pastry, e.g. cake, biscuit, puff-pastry (icing or frosting or mixes therefor A23G0003000000)
A21D13 - Finished or partly finished bakery products
Another patents in same IPC classes:
Torte "bird's milk with halva" / 2249964
Torte has layers of products placed onto one another, with lower layer being of pastry-aerated mass, middle layer being of souffle mass, and top layer being of halva mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar and egg for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers, said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, souffle is distributed on the surface of said products and products are subjected to slight drying process. Top and side surfaces of ready product are decorated with halva. Weight ratio of torte lower, middle and top layers is (20-22):(46-48):(11-13). Pastry-aerated layer components are used in the ratio, weight parts: margarine 71-72; sand sugar 71-72; egg 48-49; top-grade wheat flour 90-92. Souffle components are used in the ratio, weight parts: sugar-agar syrup 310-315; unsalted butter 120-125; whole condensed milk 60-62; crude egg albumen 30-35; citric acid 1.3-1.35; vanillin 0.2-0.25. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 180-185; syrup, preferably starch syrup, 90-93; agar 2.2-2.5. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.
Torte "effect" / 2249963
Torte has layers of products placed onto one another, with lower layer being pastry-aerated mass, middle layer being aerated cream and top layer being souffle mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar, and melange for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers and said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Aerated cream with fatness of 20-30% is produced from vegetable fats. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, aerated cream is spread on its surface and souffle mass is applied to aerated cream layer. Resultant product is subjected to slight drying and its top surface and side surfaces are decorated with chocolate glaze. Weight ratio of torte lower, middle and top layers is (19-20):(30-33):(39-41). Chocolate glaze is used in an amount of 3.5-4.5% by weight of torte. Pastry-aerated layer components are used in the ratio, weight parts: margarine 31-32.5; sand sugar 31-32.5; melange 22-22.5; top-grade wheat flour 42-44.6. Souffle components are used in the ratio, weight parts: sugar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 58-59; syrup, preferably starch syrup, 29-30; agar 0.8-0.82. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling it to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.
Torte "exotic" / 2249962
Torte has layers of products placed onto one another, with lower layer being made in the form of shortcake, middle layer being formed of "Charlotte" cream and top layer being formed of fruit marmalade. Outer surface of torte is decorated with stewed fruits preliminarily coated with gel. Torte side surfaces are covered with strawberry jam. Shortcake is produced by initially mixing at rotational speed of 210-220 rev/min of mixture including margarine, sand sugar, salt and melange, said mixture being preliminarily heated to boiling temperature. Mixture of sodium dioxide and ammonium carbonate is then introduced into resultant homogeneous mass and mixing is performed at the same rotational speed for 5-6 min. Rum essence and top-grade wheat flour are then introduced into resultant mass and mixing is provided at rotational speed of 70-80 rev/min for 1-1.5 min. Obtained mass is distributed on confectionery sheets in even 6-8 mm thick layer, baked at temperature of 200-225°C for 10-15 min, cooled and cut into individual pancakes. "Charlotte" cream is prepared by aeration of unsalted butter and "Charlotte" syrup at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2-3 times. "Charlotte" syrup is prepared by aeration of mixture including sand sugar, whole condensed milk and eggs, with following adding of cognac and vanillin into cream mass. Weight ratio of torte lower, middle and top layers is (42-44):(19-20):(1.5-1.7). Strawberry jam is used in an amount of 0.7-0.8% by total weight of torte. Shortcake mixture components are used in the following ratio, weight parts: top-grade wheat flour 1,800-1,950; sand sugar 700-750; melange 230-260; margarine 1,000-1,100; sodium dioxide 18-18.5; ammonium carbonate 18-18.5; salt 70-71; rum essence 70-71. Cream components are used in the following ratio, weight parts: unsalted butter 1,000-1,015; sand sugar 615-625; eggs 130-150; whole condensed milk 190-210; cognac 9-11; vanillin 2.8-3. Stewed fruits are used in an amount of 0.17-0.18% by total weight of torte. Gel used as coat for fruits is prepared by aeration of egg albumen with water heated to temperature of 35-40°C, with egg albumen to water ratio making 3:1. Sand powder is introduced in an amount of 60-70% by weight of gel. Torte has regular stable shape, attractive appearance, soft consistency with clearly defined layers of shortcake and cream. Torte has shelf life of up to 6 days.
Torte "fruit aroma" / 2249961
Torte has biscuit pancakes placed onto one another and layered with souffle. Outer surface of top pancake is coated with chocolate glaze. Pancake side surfaces are covered with aerated cream of 20-30% fattiness. Pancakes are produced by aerating melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume is increased by 2.5-3 times. During aeration, margarine and top-grade wheat flour are added into resultant aerated mass in two steps in an amount providing dough moisture content of 36-38%. Dough is formed by placing it into pan covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and held for 8-10 hours at temperature of 15-20°C. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min with following introducing of thin stream of sugar-agar syrup having temperature of 85-95°C. At the end of aeration process, homogeneous mixture of whole condensed milk, unsalted butter, vanillin and citric acid is introduced into resultant mass and aeration process is immediately stopped. Cream is produced from vegetable fats. Weight ratio of biscuit and souffle mixtures is (25-26):(58-60). Cream is added in an amount of 8-8.5% and chocolate glaze in an amount of 5-5.2%, respectively, by total weight of torte. Biscuit mixture components are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Souffle mixture components are used in the following ratio, weight parts: sugar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sugar-agar syrup components are preferably used in the following ratio, weight parts: sand sugar 58-59; agar 0.8-0.82. Sugar-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating said syrup to temperature of 120°C; adding agar preliminarily soaked in running water; heating in soft flame until complete solving of agar and boiling out syrup to temperature of 117°C. Torte has storage life of up to 4 days owing to preparing of semi-finished products having composition providing, on the one hand, uniform impregnation with syrup for wetting of both souffle and biscuit pancake and, on the other hand, elimination of mixing of semi-finished products of both souffle and biscuit with one another.
Method for obtaining of farinaceous products / 2249368
Method involves mixing flour produced from amaranth seeds with flour produced from at least one of cereal crops; adding components envisaged by receipt; forming products and providing thermal processing. Amaranth seed flour used has moisture content exceeding that of cereal crops flour. One of components used is aqueous solution of salt of polyvalent metal of food acid. Amaranth seed flour used may have moisture content exceeding that of cereal crops flour by 1-5% and weight part of fat not in the excess of 10% on conversion to dry substance. One of components used may be 10-16%-aqueous solution of salt of polyvalent metal of food acid, which may be added in an amount not in the excess of 0.25% by weight of amaranth seed flour. Amaranth seed flour is mixed with cereal crops flour in an amount of at least 10% by total receipt weight of flour. Amaranth green mass flour may be added provided that said green mass is harvested at period not later than flowering phase in an amount of 2-5% by weight of amaranth seed flour. Aqueous solution of salt of polyvalent metal may be aqueous solution of metal selected from the group comprising microelements or from group comprising macroelements, which are part of human organism. Aqueous solution of salt of polyvalent metal may be aqueous solution of salt selected from the group comprising calcium chloride, magnesium asparginate, calcium malate, zinc tartrate, iron citrate, calcium citrate, magnesium carbonate, aluminum pyrophosphate, chromium pyrophosphate. Polyvalent metal salt solution is added in amounts selected on the basis of content of metal in ready product, which is not in the excess of 7 mg/kg.
Method for producing of filled wafer / 2248710
Method involves preparing wafer sheets by mixing receipt components; molding resultant mass and baking wafers; preparing filler by mixing filler and flavor additive until homogeneous mass is produced; during mixing procedure, additionally introducing 0.1-10 wt% of component of spicy crop, which is preliminarily washed, dried until moisture content is within the range of 0.1-10%, ground to powder state with particle size of 10-200 microns or to groats state with particle size of 200-5,000 microns and mixing with filler fat component envisaged by receipt until homogeneous mass is produced. Spicy crop components are fruits with seeds of red pepper and/or stigma of flowers of perennial iris plant of saffron, and/or edible part of dill or parsley, or lovage, or coriander, and/or nutmeg with fruit coat, and/or cinnamon, and/or dried flower buds of carnation tree, and/or ginger root, and/or fruit of umbellate plant of anise or caraway, and/or fruit of cardamom. Method further involves spreading layers of filler onto wafers for forming sheets and cutting wafer sheets into individual products. Wafer produced by said method has soft consistency, is free from delamination of wafer from filler, and, also, spicy taste is distributed over the entire volume of product and is kept for prolonged time. Also, wafer keeps its crustiness at any period of year. Method allows wafer shelf life to be increased up to 4 months.
Method for producing of Method for producing of "lingering" cookie / 2248709
Method involves producing dough by mixing emulsion including sugar-containing syrup, water, salt, sugar, melange, dried milk, margarine, and starch mixture; introducing top-grade wheat flour, chemical mellower, and improver into resultant emulsion until homogeneous mass is produced; rolling dough on laminator for producing of 1-3 mm thick dough strip; forming dough on stamping machine and baking resultant doughs. Sugar-containing syrup is glucose syrup with concentration of dry substance of 25-30%, said syrup being produced by double fermentative process of hydrolysis of rice cuttings flour and being used in an amount of 44-48% by weight of flour. Ferment of Neutrase is additionally introduced into dough. Components are used in adequate amounts.
Method for producing of cracker / 2248708
Method involves preparing dough by mixing receipt amount of margarine, sweetening agent, water, salt, spices, sesame, top-grade wheat flour, chemical aerating agents and improvers for producing of homogeneous mass; rolling dough on laminator to dough strip thickness of 2.5-3.5 mm; forming dough on stamping machine and baking doughs. Sweetening agent is natural stevioside-based sweetener, spices are clove and cinnamon. Neutrasa enzyme may be additionally introduced into dough. Components are used in predetermined ratio.
Coated biscuit and method for producing the same / 2248707
Method involves applying onto rotating biscuit base protective coating produced by melting mixture of high-melting point fat and sugar powder by means of drum or rotor type equipment; applying coating prepared from component with increased moisture content onto biscuit blank covered with protective coating.
Semi-finished biscuit product and method for producing the same (versions) / 2248706
According to first version, semi-finished biscuit product contains the following components: top-grade wheat flour 26.0-30.0; condensed milk 40.0-45.0; whey 26.0-30.0; refined sunflower oil 0.5-1.1; baker's powder 0.8-1.6. According to second version, semi-finished biscuit product contains components used in the following ratio, wt%: top-grade wheat flour 26.0-30.0; condensed milk 38.5-42.5; whey 26.0-30.0; refined sunflower oil 0.5-1.1; dry cocoa 1.0-2.0; baker's powder 0.8-1.6. Method involves joining whey cooled to 2-60C with condensed milk; aerating resultant mass in dough aerating machine for 5-7 min at average rotational speed for producing homogeneous mass; adding top-grade sieved flour and baker's powder and aerating resultant mass for 5-7 min at average rotational speed for producing mass of homogeneous consistency similar to that of sour cream; adding refined sunflower oil and aerating for 5-7 min at average rotational speed for producing of homogeneous mass; pouring resultant dough in pans; baking initially at temperature of 100-1100C for 20 min for increasing dough volume by approximately two times, then at temperature of 160-1800C for 15-20 min until light-brown crust is obtained; withdrawing semi-finished product from oven and proofing at room temperature for 8-8.5 hours. Semi-finished product of second version is prepared in a manner similar to that of the first version, except that dry cocoa is added into dough in conjunction with sunflower oil.
Method for obtaining of bakery products / 2251851
Method involves scalding wheat flour and corn flour used in an amount of 10-15% by weight of wheat flour at temperature of 98-100°C at flour-in-water ratio of 1:3-4; cooling scalded mixture; introducing wheat flour while kneading; providing fermentation; dressing; proofing and baking of ready product; treating surface of ready product with syrup and spilling with sea kale in an amount equal to individual's daily demand, that is, 100-120 mg per gram of bakery product.
Composition for preparing of bread-ring bakery products (versions) / 2251272
According to first version, composition includes top-grade wheat flour, compressed bakery yeast, sand sugar, edible salt, margarine, dry fat-free milk, cocoa, vanillin, water, and spices for dusting of doughs. Components are used in predetermined ratio. According to second version, composition includes top-grade wheat flour, compressed bakery yeast, sand sugar, edible salt, margarine, dry potato puree, tomato paste, water, and spices for dusting of doughs. Components are used in predetermined ratio.
Torte "bird's milk with halva" / 2249964
Torte has layers of products placed onto one another, with lower layer being of pastry-aerated mass, middle layer being of souffle mass, and top layer being of halva mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar and egg for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers, said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, souffle is distributed on the surface of said products and products are subjected to slight drying process. Top and side surfaces of ready product are decorated with halva. Weight ratio of torte lower, middle and top layers is (20-22):(46-48):(11-13). Pastry-aerated layer components are used in the ratio, weight parts: margarine 71-72; sand sugar 71-72; egg 48-49; top-grade wheat flour 90-92. Souffle components are used in the ratio, weight parts: sugar-agar syrup 310-315; unsalted butter 120-125; whole condensed milk 60-62; crude egg albumen 30-35; citric acid 1.3-1.35; vanillin 0.2-0.25. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 180-185; syrup, preferably starch syrup, 90-93; agar 2.2-2.5. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.
Torte "effect" / 2249963
Torte has layers of products placed onto one another, with lower layer being pastry-aerated mass, middle layer being aerated cream and top layer being souffle mass. Pastry-aerated layer is prepared by preliminarily mixing at rotational speed of 240-280 rev/min for 20-30 min of margarine, sand sugar, and melange for producing of homogeneous mass, with following adding of top-grade wheat flour and providing further mixing of mass at the same rotational speed for 1-2 min. Resultant mass is distributed on confectionery sheets in even 5-6 mm thick layers and said sheets are baked at temperature of 200-225°C for 10-15 min and cooled. Aerated cream with fatness of 20-30% is produced from vegetable fats. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min; introducing thin stream of sugar-agar syrup having temperature of 85-95°C, introducing at the end of aeration process homogeneous mixture of whole condensed milk, unsalted softened butter, vanillin and citric acid, and immediately stopping aeration process. Pastry-aerated layer is cut into individual products, aerated cream is spread on its surface and souffle mass is applied to aerated cream layer. Resultant product is subjected to slight drying and its top surface and side surfaces are decorated with chocolate glaze. Weight ratio of torte lower, middle and top layers is (19-20):(30-33):(39-41). Chocolate glaze is used in an amount of 3.5-4.5% by weight of torte. Pastry-aerated layer components are used in the ratio, weight parts: margarine 31-32.5; sand sugar 31-32.5; melange 22-22.5; top-grade wheat flour 42-44.6. Souffle components are used in the ratio, weight parts: sugar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sand-agar syrup components are used in the ratio, weight parts: sand sugar 58-59; syrup, preferably starch syrup, 29-30; agar 0.8-0.82. Sand-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating syrup to temperature of 120°C and adding agar wetted in running water; heating in slight flame to provide for complete solving of agar; adding syrup and boiling it to temperature of 117°C. Torte has clearly defined layers, which are not mixed with one another, unique taste and increased shelf life due to creation of film preventing moisture from penetration into layers.
Torte "exotic" / 2249962
Torte has layers of products placed onto one another, with lower layer being made in the form of shortcake, middle layer being formed of "Charlotte" cream and top layer being formed of fruit marmalade. Outer surface of torte is decorated with stewed fruits preliminarily coated with gel. Torte side surfaces are covered with strawberry jam. Shortcake is produced by initially mixing at rotational speed of 210-220 rev/min of mixture including margarine, sand sugar, salt and melange, said mixture being preliminarily heated to boiling temperature. Mixture of sodium dioxide and ammonium carbonate is then introduced into resultant homogeneous mass and mixing is performed at the same rotational speed for 5-6 min. Rum essence and top-grade wheat flour are then introduced into resultant mass and mixing is provided at rotational speed of 70-80 rev/min for 1-1.5 min. Obtained mass is distributed on confectionery sheets in even 6-8 mm thick layer, baked at temperature of 200-225°C for 10-15 min, cooled and cut into individual pancakes. "Charlotte" cream is prepared by aeration of unsalted butter and "Charlotte" syrup at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2-3 times. "Charlotte" syrup is prepared by aeration of mixture including sand sugar, whole condensed milk and eggs, with following adding of cognac and vanillin into cream mass. Weight ratio of torte lower, middle and top layers is (42-44):(19-20):(1.5-1.7). Strawberry jam is used in an amount of 0.7-0.8% by total weight of torte. Shortcake mixture components are used in the following ratio, weight parts: top-grade wheat flour 1,800-1,950; sand sugar 700-750; melange 230-260; margarine 1,000-1,100; sodium dioxide 18-18.5; ammonium carbonate 18-18.5; salt 70-71; rum essence 70-71. Cream components are used in the following ratio, weight parts: unsalted butter 1,000-1,015; sand sugar 615-625; eggs 130-150; whole condensed milk 190-210; cognac 9-11; vanillin 2.8-3. Stewed fruits are used in an amount of 0.17-0.18% by total weight of torte. Gel used as coat for fruits is prepared by aeration of egg albumen with water heated to temperature of 35-40°C, with egg albumen to water ratio making 3:1. Sand powder is introduced in an amount of 60-70% by weight of gel. Torte has regular stable shape, attractive appearance, soft consistency with clearly defined layers of shortcake and cream. Torte has shelf life of up to 6 days.
Torte "fruit aroma" / 2249961
Torte has biscuit pancakes placed onto one another and layered with souffle. Outer surface of top pancake is coated with chocolate glaze. Pancake side surfaces are covered with aerated cream of 20-30% fattiness. Pancakes are produced by aerating melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume is increased by 2.5-3 times. During aeration, margarine and top-grade wheat flour are added into resultant aerated mass in two steps in an amount providing dough moisture content of 36-38%. Dough is formed by placing it into pan covered with paper, baked at temperature of 195-200°C for 50-55 min and cooled for 25-30 min at temperature of 25-30°C. Pancake is withdrawn from pan and held for 8-10 hours at temperature of 15-20°C. Souffle is prepared by aerating crude egg albumen at rotational speed of 200-240 rev/min for 15-20 min with following introducing of thin stream of sugar-agar syrup having temperature of 85-95°C. At the end of aeration process, homogeneous mixture of whole condensed milk, unsalted butter, vanillin and citric acid is introduced into resultant mass and aeration process is immediately stopped. Cream is produced from vegetable fats. Weight ratio of biscuit and souffle mixtures is (25-26):(58-60). Cream is added in an amount of 8-8.5% and chocolate glaze in an amount of 5-5.2%, respectively, by total weight of torte. Biscuit mixture components are used in the following ratio, weight parts: melange 22-23; sand sugar 31-32; top-grade wheat flour 40-42; margarine 31-32. Souffle mixture components are used in the following ratio, weight parts: sugar-agar syrup 61-62.7; unsalted butter 22-22.7; whole condensed milk 11-11.2; crude egg albumen 6.4-6.5; citric acid 0.38-0.39; vanillin 0.25-0.26. Sugar-agar syrup components are preferably used in the following ratio, weight parts: sand sugar 58-59; agar 0.8-0.82. Sugar-agar syrup is prepared by mixing of sand sugar and water in the ratio of 4:1; heating said syrup to temperature of 120°C; adding agar preliminarily soaked in running water; heating in soft flame until complete solving of agar and boiling out syrup to temperature of 117°C. Torte has storage life of up to 4 days owing to preparing of semi-finished products having composition providing, on the one hand, uniform impregnation with syrup for wetting of both souffle and biscuit pancake and, on the other hand, elimination of mixing of semi-finished products of both souffle and biscuit with one another.
Method for producing of bread / 2249960
Method involves preparing semi-finished wheat product by mixing top-grade wheat flour, compressed baker's yeast, edible salt, sand sugar with liquid fraction in the form of whey, and water, with whey in whey and water mixture being used in an amount of 50-99% by total weight of mixture, and compressed baker's yeast being used in an amount of 2.5-3.0%, edible salt in an amount of 1.7-2.0%, sand sugar in an amount of 1.5-2.0%, respectively, by weight of top-grade wheat flour; subjecting resultant semi-finished wheat product to fermentation; preparing semi-finished grain product by shelling and washing grain from contaminants; wetting prepared wheat grain in water for 18-20 hours at temperature of 15-17°C with the use of citric, sorbic, benzoic or propionic acid in an amount of 0.1-0.25% by weight of grain; washing wheat grain with water for 1-2 min; providing dispersion thereof and introducing compressed baker's yeast into resultant dispersed grain mass in an amount of 2.0-3.0% by weight of grain, edible salt in an amount of 0.7-1.0% by weight of grain; introducing mixture, comprising enzyme preparations of hemicellulose and fungus α-amylase used in the ratio of 1:1, in an amount of 0.004-0.006% by weight of grain; adding water; subjecting resultant semi-finished grain product to fermentation at temperature of 32-36°C for 25-30 min; kneading dough by introducing into semi-finished grain product semi-finished wheat product in an amount of 15-20% by weight of semi-finished grain product; cutting dough into individual doughs; fermenting doughs at temperature of 36-38°C for 30-35 min and directing for further baking. Liquid fraction in semi-finished grain product and water in semi-finished wheat product are used in amounts providing dough moisture content of 49-50%. Dough is kneaded for 1-2 min at rotational speed of 600-1,200 rev/min of kneading apparatus. After 50-60 min fermentation, semi-finished wheat product is subjected to breakdown procedure.
Method for obtaining of farinaceous products / 2249368
Method involves mixing flour produced from amaranth seeds with flour produced from at least one of cereal crops; adding components envisaged by receipt; forming products and providing thermal processing. Amaranth seed flour used has moisture content exceeding that of cereal crops flour. One of components used is aqueous solution of salt of polyvalent metal of food acid. Amaranth seed flour used may have moisture content exceeding that of cereal crops flour by 1-5% and weight part of fat not in the excess of 10% on conversion to dry substance. One of components used may be 10-16%-aqueous solution of salt of polyvalent metal of food acid, which may be added in an amount not in the excess of 0.25% by weight of amaranth seed flour. Amaranth seed flour is mixed with cereal crops flour in an amount of at least 10% by total receipt weight of flour. Amaranth green mass flour may be added provided that said green mass is harvested at period not later than flowering phase in an amount of 2-5% by weight of amaranth seed flour. Aqueous solution of salt of polyvalent metal may be aqueous solution of metal selected from the group comprising microelements or from group comprising macroelements, which are part of human organism. Aqueous solution of salt of polyvalent metal may be aqueous solution of salt selected from the group comprising calcium chloride, magnesium asparginate, calcium malate, zinc tartrate, iron citrate, calcium citrate, magnesium carbonate, aluminum pyrophosphate, chromium pyrophosphate. Polyvalent metal salt solution is added in amounts selected on the basis of content of metal in ready product, which is not in the excess of 7 mg/kg.
Non-therapeutic way for improving attention, concentration, vigilance, and/or memorization in a person, interaction in child and adolescent Non-therapeutic way for improving attention, concentration, vigilance, and/or memorization in a person, interaction in child and adolescent / 2249367
Method provides for consummation of bakery products containing slowly assimilated starch exceeding total starch content by about 12 wt %, sugar from 2 to 40 g per 100 g total weight of solids, 30-70 g/100 g starch, 5-11 g/100 g proteins, and 60-90 g/100 g carbohydrates. These products can be consumed during breakfast.
Method for producing of filled wafer / 2248710
Method involves preparing wafer sheets by mixing receipt components; molding resultant mass and baking wafers; preparing filler by mixing filler and flavor additive until homogeneous mass is produced; during mixing procedure, additionally introducing 0.1-10 wt% of component of spicy crop, which is preliminarily washed, dried until moisture content is within the range of 0.1-10%, ground to powder state with particle size of 10-200 microns or to groats state with particle size of 200-5,000 microns and mixing with filler fat component envisaged by receipt until homogeneous mass is produced. Spicy crop components are fruits with seeds of red pepper and/or stigma of flowers of perennial iris plant of saffron, and/or edible part of dill or parsley, or lovage, or coriander, and/or nutmeg with fruit coat, and/or cinnamon, and/or dried flower buds of carnation tree, and/or ginger root, and/or fruit of umbellate plant of anise or caraway, and/or fruit of cardamom. Method further involves spreading layers of filler onto wafers for forming sheets and cutting wafer sheets into individual products. Wafer produced by said method has soft consistency, is free from delamination of wafer from filler, and, also, spicy taste is distributed over the entire volume of product and is kept for prolonged time. Also, wafer keeps its crustiness at any period of year. Method allows wafer shelf life to be increased up to 4 months.
Bread preparing method / 2243664
Method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

FIELD: food-concentrate industry, in particular, method used in baking industry for preparing of hardtack.

SUBSTANCE: method involves cooling baked product; holding for 10-36 hours to reduce relative moisture content of crumb to value at which cutting process is performed without pressing down surface layer of hardtack pieces, i.e., to 43-45%; placing held bread into saturated steam medium; providing processing with steam for 2-10 s at steam density of 0.97-1.09 kg/m3. Saturated steam exits into atmosphere during processing.

EFFECT: reduced amount of crumb during cutting process and increased durability of cutting tool.

2 cl, 1 dwg, 1 ex

 

The invention relates to the production of the concentrates and can be used in the baking industry for the preparation of rusks.

A known method of preparation of rusks plates for cutting, comprising cooling plates for 15-20 minutes, their patience for 16-24 hours at 12-15 degrees. C and relative humidity of 65-75%. The need for endurance in a certain range of time, temperature and humidity of the environment is determined by the fact that fresh uncured plate when cutting crumple, and very stale plate when cutting crumble. If the shutter speed is necessary to avoid draughts, which the crust of dry plates (Reuter I.M. and other Quick reference technologist bakeries. Kyiv: State. publishing house of technical literature, 1958, str).

In this way cork products after a period of staling is not specially treated, softening it before cutting, dry crust badly cut.

The known method of preparing bread for cutting by cooling after baking and shutter speed before cutting. The method relates to the cutting of the bread pan and baked rye, rye-wheat and wheat in the production of a simple (i.e. not sweet) crackers army, beer, toast, bread. Cooling after baking is tailraces bakery business. The bread while cooking crumbs from the side, so he did not break, did not bashful when cutting and gave the pieces to the correct shape. The duration of exposure is set by the ability of bread to cut, that is, by trial cutting, and at ordinary temperature warehouse is 18-36 hours, and at a temperature of 10-12 degrees. With the exposure time can be reduced to 10-12 hours (Reuter IM Quick reference technologist bakeries. Kyiv: State. publishing house of technical literature, 1958, str). These temperature and time as it provides the best structure of the crumb of bread for cutting are also (with reference to data of the Experimental station of Moscow trust bakery) in the book the Manufacture of rusks, authors Naulinsky, Anelisa, 1982, M: Light and food industry, str.

In this way, taken as a prototype, cork products also does not accumulate moisture before cutting, remains dry, resulting in the formation of waste in the form of crumbs, reduced resistance of cutting tools of all types of saws, circular and sickle knives, and also increases the load on Laboratorio machine. In addition, the definition of the end of the exposure, i.e. suitability for cutting through trial cutting is a slow operation.

Technical challenge is reducing the hardness of the crust bread products that do not help optimal for cutting from sitelog humidity crumb.

To solve this problem in the method of preparing bread for cutting in the production of crackers, which includes the cooling of the product after baking, their patience during 10-36 hours to reduce the moisture content of the crumb to the amount at which cutting takes place without the jammed surface layer of the workpiece, according to the invention the product after exposure and before the cutting is placed on 2-10 in the wet environment of saturated steam, having a density of 0.97-1.09 kg/m cubic and output processing in the atmosphere.

In addition, exposure to produce a relative humidity of crumb articles 43-45%.

Place the bread with dried aging crust in the wet environment of saturated steam saturates the crust moisture that, first, softens it and reduces cutting resistance, and second, it reduces the ability of the cover to the painting.

The proposed method for the preparation of bread to cut illustrated in the drawing, which shows a hardware-technological scheme of its implementation.

The method consists in the fact that chilled at the bakery after baking bread transports in shelf trolleys 1 to the warehouse or plant, producing crackers, where trolley with bread stand for 10-36 hours aged at a temperature of + 10 degrees. With to the maximum temperature of the working space 35 deg. C. When the shutter speed, the moisture leaves were Mac the Sha in the air space, the hardness of the crumb increases. This leads to the fact that when cutting its structure breaks down at relatively lower values of deformation, which reduces cutting effort. Stale bread less sticks to the knife blades, the pores of the pulp is not smeared minoshima cutting surface.

The temperature of the incoming bread, humidity him crumb and crust, the temperature of the room in which the exposure - values of these parameters can vary and, as a rule, are not regulated. For example, in the winter of stock can be +10 degrees. With that in workplaces where there may be exposure, 35 deg. C. Therefore, the date of termination of the exposure may be different and, as we know from the data of the prototype than the room colder, the willingness to cut occurs earlier.

Samples from the Central zone of the crumb and take their absolute humidity is measured after 10 hours after the beginning of exposure and obtain humidity values 43-45% exposure ceased. Empirically found that the absolute humidity of the crumb is optimal: when humidity is more than 45% see the disadvantages of cutting fresh bread, when the humidity value is below 43% quality of crackers reduced.

At the end of the exposure bread 2 is placed on the conveyor 3 with ribbon wire mesh, which feeds it into the chamber 4. When filling the chamber holdem is BOM conveyor stop, into the chamber from the steam generator 5 is fed through the openings of the pipe 6 located under the mesh, wet saturated steam having a density of 0.97-1.09 kg/m cubic Steam enters the chamber within 2-10 seconds, at the same time removed from the fan 7 through the holes in the ceiling camera and goes into the atmosphere.

After disabling steam include conveyor, steamed bread comes out of the camera and enters the cutting machine.

The timing of steaming and amount of the vapour density for each specific case depends on the moisture content of the crumb, which begins steaming. The lower the moisture content of the crumb, the land peel, the longer the steam processing and greater density. The criterion of optimal parameters of steam treatment (time and density of the pair) is the depth of the layer of high humidity after steaming. Moisture must penetrate into the cortex, but not to go further in the crumb. Experiments have shown that when the density of a couple more 1.09 kg/cubic meters and time of steaming more than 10 with moisture from steaming penetrates into the pulp. Party bread coming from the bakery, and the properties of these parties after exposure are different, so the optimal parameters of steaming find in practice, making test measurements of the depth of penetration of moisture into the product after steaming. As shown, the variation of the steaming occurred within 2-10 spree of the vapour density of 0.97-1.09 kg/m cubic

Example. Rye-wheat bread according to GOST 28807 - 90 in the amount of 300 kg, obtained from the bakery, where he passed the cooling operation, placed in trolleys in hlebukrainy with a temperature of 25 deg. C. the relative humidity of the crumb at the beginning of the exposure 48%. Test the moisture content of the crumb from the Central zone of the product took over 30 hours. She was 44%. After that has completed the processing operation of the product vapor in the chamber. Steam produced in portions of 100 kg each portion was treated with wet saturated steam density of 1 kg/cubic meters within 6 C. the moisture content of the crust to a depth of 1.5 mm was 45%. Moisture in the crumb was not found. Cut in slices and cubes produced on laboratornoi car programmnogo type. The number of chips formed during cutting, decreased by 70% compared to the option of preparation to cut only through exposure without steaming. The resistance of the blades, measured by the number of sliced bread to replace the knives due to blunting of the cutting edges has increased by 50%.

The proposed method provides the technical effect of reducing the hardness of a crust of bread in preparation for cutting and can be implemented using known hardware.

1. The method of preparation of bread by cutting in the production of crackers, which includes the cooling of the product after baking, their patience during 10-36 h to reduce the humidity is crumb to the value at which cutting takes place without the jammed surface layer of the workpiece, characterized in that the bread after the exposure process in the camera wet saturated steam generated at the exit of the steam generator at a density of steam in it to 0.97-1.09 kg/m3and output processing in the atmosphere.

2. The method according to claim 1, characterized in that the shutter speed to produce a relative humidity of peel 43-45%.

 

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